Filipino cuisine is very diverse because of its influences from Mexicans, Spaniards, Arabs, Indians, Chinese, Japanese and Americans.
It was our first trip to Bacolod and it won’t be complete without eating Chicken Inasal at Manokan Country. Manokan Country is like a food district that specializes in Chicken Inasal. Thus, all of the restaurants there offer Chicken Inasal. Eric of Byahilo recommended us to try either Aida’s or Nene’s.
Continue reading →
Bai, do you know where to buy your danggit in Cebu? The best place to get them is at the Tabo-an Market because it’s cheaper to buy there rather than buying at the airport or groceries. I went there with my mom last March to buy some danggit and other pasalubong for our friends here in Manila. Didn’t bother to take a bath anymore before going there because we expected that we’ll smell like dried fish when we leave the market.Hehe. Continue reading →
I wasn’t able to drop by in Banilad to get some fresh Zubuchon while I was in Cebu so I decided to just buy a pre-packed lechon at the Pre-departure area at the Mactan Domestic Airport. Fresh lechon is only available at 4 pm onwards (while supplies last). My flight was at 3:55 pm so I only bought the frozen lechon. It’s been a long time since I ate a Zubuchon, the last time I had Zubuchon was back in 2009 when I first helped at the Philippine Blog Awards Visayas. I am that desperate. 
Continue reading →
One calls comfort food as such because this is a kind of food that satisfies you immediately without making any effort. Batchoy is one of my favorite comfort foods, I may not be an Ilonggo but I don’t need to be one to enjoy my Batchoy. If you may ask what batchoy is, it is derived from the Chinese cooking influences – soup made of chicken stock with miki noodles (yellow noodles), pork cracklings, pork meat and innards and vegetables. The original batchoy was traced in La Paz, Iloilo. There are many variations of Batchoy now, Bihon, Sotanghon and even Misua are now being substituted for the original Miki noodles. Even the toppings, Batchoy can be served with chicken or beef instead of pork. Continue reading →
Tea selections
Every month, Azalea Restaurant changes its theme for their high tea afternoon. This month of September, their theme is Filipino where they have selections of beef congee (goto), maja blanca, puto, sandwiches, tarts and pasta (both tomato-based and cream-based). Continue reading →
You may also subscribe via email or just search if you’re looking for something
